White Bhut Jolokia is a cool color and very unique. This pepper, like all Bhut jolokia, has heat that builds and builds in your mouth. The White Bhut jolokia is also known as White Ghost Pepper and it is very popular for making a white hot sauce.

Bright white color with smooth skin. Fruit is 2-1/2” long and 1” wide and matures from light green to white. The flavor is sweeter and more citrus-like than the red variety. Plant grows to 3’ tall and are extremely productive. 

Warning: Handling this pepper requires extreme caution. Wear hand, eye and breathing protection. 

Capsicum chinense  (120 days) Open Pollinated

Heat Level: Intense  Scoville: 1,000,000

Naga Morich is a very hot chili pepper that originated in Bangladesh and India: 

Naga Morich peppers are red, elongated, and have a wrinkled surface with thin walls. They are slightly smaller than Bhut Jolokia peppers, but have a similar taste. 

Naga Morich peppers are extremely hot, measuring between 1,000,000 and 1,500,000 on the Scoville scale. Their name translates to "cobra bite" or "snakebite". 

Naga Morich peppers have a sweet and fruity aroma, with an earthy and fruity flavor and a hint of flowers.

A "Devil's Brain" pepper is a super hot chili pepper variety known for its unique, wrinkled appearance that resembles a brain, typically ripening to a bright red color, and possessing extreme heat levels, often reaching over 1,000,000 Scoville Heat Units (SHU); it is considered a hybrid pepper with a fruity flavor and is often used in hot sauces or chili powders due to its intense heat. 

Appearance: Long, conical pods with a bumpy, wrinkled skin that looks like a brain.

Color: Green when unripe, turning to a vibrant red when fully mature.

Heat Level: Extremely hot, categorized as a superhot chili pepper.

Flavor Profile: Fruity with a strong, immediate heat.

Purple Tiger' is a medium-hot chili variety with black-purple, evocatively shaped fruits. Especially decorative are the variegated leaves. The pepper changes colour slowly from purple to red.

5000 SHU

Culinary: Its appealing heat and flavor profile also make it suitable for cooking. It can be used fresh in:

Salsas

Salads (adding a pop of color)

Nachos

Tacos

Sauces

It can also be dried and ground into powder.

Jalapeno: Hot pepper grows 3 to 5in long. Fruit is long with a thick skin and is green in colour. It's ideal for stuffing, pickling or adding to your salsa recipe.

A green jalapeño has a fresh, grassy, and crisp taste whereas a red jalapeño has a bit more sweetness to it. This can make a difference in recipes. Some prefer red jalapeños in hot sauces.

Aji Amarillo is the chile most frequently used in Peru and probably the most important ingredient in Peruvian cooking. Aji means chili pepper and amarillo means yellow in Spanish. This chile is found in the famous appetizer Papa a la Huancaína (Potatoes with Spicy Cheese Sauce), and in the classic dish Ají de Gallina (Peruvian Creamed Spicy Chicken). Its fruity mango-like taste is delicious with a nice tropical aroma.

The Capsicum baccatum species all have fuzzy leaves as a distinguishing characteristic, and this one is no different. The plant is lanky and very large 4' - 5' tall. It produces an abundance of 5-6” peppers that start off green and mature to deep yellowish-orange. It has a wonderful fruity flavor with intense heat. Capsicum baccatum (85 days)

Heat Level: Very Hot  Scoville 30,000 - 50,000

~ Packet contains 10 seeds.